Pull the lobster meat out. Stuff the empty shell with the shredded daikon radish for presentation. Cut the lobster into small sashimi slices.

Place the lobster meat on the daikon-bedded tail. Garnish with the endive and serve with wasabi.

Recipe Notes

NOTE: Traditionally, lobsters that were to be prepared as sashimi were purchased live and killed moments before being presented and served. The Japanese obsession with absolute freshness has made this practice popular.